Spanish Rice
1/2 cup chopped onion (1 medium)
1/2 cup chopped green sweet pepper
1 clove garlic, minced
1 tablespoon cooking oil
1 teaspoon chili powder
1 28-oz can tomatoes, undrained and cut up
3/4 cup long grain rice, uncooked
1 4-oz can diced green chilies peppers,undrained
several dashes hot sauce, optional
1/2 cup shredded cheese, optional
In a large skillet cook onion, sweet pepper, and garlic in hot oil until tender. Add chili powder; cook1 minute more. Stir in undrained tomatoes, rice, chilie peppers, hot sauce (if desired), 1 cupwater, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until the rice is tender and most of the liquid is absorbed. If desired, sprinkle with the shredded cheese.
